This Crockpot Butternut Squash Soup Recipe is vegan, gluten free, healthy, full of vegetables, and topped with coconut cream, cilantro, and coconut bacon!
Alright, we have a few things to discuss today. First things first, this Crockpot Butternut Squash Soup is 👌 👌 👌, because it’s not just any butternut squash soup this butternut squash soup is:
A. Made in the crockpot and can be ready in 3 hours, but can also cook all day. #winning
B. Vegan.
C. Gluten free.
D. Healthy. Squash, apple, carrots, jalapeños…yum!
E. Full of fun toppings. Two words: Coconut. Bacon. Ummmmm yeahhhh.
F. You only dirty ONE dish!
G. Super tasty! I swear to all things holy that this is the best butternut squash soup I’ve ever had.
I know. That was a lot, but I’m just SO excited about this crockpot butternut squash soup, you guys. Let me break for a second though, because the second and third thing we need to talk about go hand in hand.
You may notice that:
1. It’s Tuesday. I normally don’t post on Tuesday’s, but we’re mixin’ it up a little bit over here at SMTY. Trevor is working on some exciting things and working all the time, sooo I’m keeping busy and working on a few more recipes than normal.
2. There’s no video! We’re scaling the videos back, maybe not forever, but at least for a while. Because of the previously mentioned “exciting things”, Trevor is working his butt off and we just don’t have the time to make 3 videos every week! Don’t worry, we’ll still be posting a new video every Monday.
This schedule might not stick around forever, but for the time being, we’ll be posting 5 days a week with videos on Momday! It’s a win-win for everybody, right? 🙂
I think that’s it for now, so back to the soup!
Did I mention that it’s really yummy? Because it is.
And it’s easy! Today, we’re using butternut squash, an apple, a carrot, a jalapeno, a yellow onion, some garlic, and a few spices! Throw all that into your slow cooker and top with lime juice and vegetable stock. Give it a stir and you’re good to go!
When the crockpot butternut squash soup is done, your veggies will be soooo ridiculously tender. You’re going to stir in some light coconut milk and puree the whole with your immersion blender (or if you don’t have one, using a regular blender) until it’s ultra creamy and delicious.
That’s it! It’s ready to serve up. Now, while this soup is great on it’s own, if you’re looking to kick it up a notch, I’d definitely suggest adding a few toppings: fresh cilantro, cayenne pepper, coconut cream (chill a can of full fat coconut milk in the fridge and the top layer will become thick and creamy), and coconut bacon.
Coconut bacon. Say whaaaat?
So long story short, I’m obsessed with snapchat (follow us: showmetheyummy) and I follow Ali from Inspiralized (she’s: inspiralized on snapchat). I saw her making coconut bacon and immediately went out to make my own version. Thank YOU Ali for inspiring me to make something super unique and delicious.
Coconut bacon is like the vegan version of bacon. It’s crispy. It’s smokey. It’s addicting and it’s only made with unsweetened flaked coconut (<– click the link to see what I mean, it’s not the flakes you typically find in the baking aisle), soy sauce, liquid smoke 🔥 , and maple syrup. All your favorite bacon-y flavors, but vegan!
It’s takes about 10 minutes to make in the oven and seriously makes this crockpot butternut squash soup even more delicious and adds a seriously yummy crunch!
Make this crockpot butternut squash soup if you’re looking for a super healthy, super tasty, vegan, gluten free dinner!
Who’s in?!
– Jennifer
If you’re a soup lover, be sure to check out these other soup recipes:
One Pot Mexican Chicken & Rice Soup
Crockpot Jalapeno Popper White Chicken Chili
Show me the yummy!
|
| Prep Time | Cook Time |
| 15 minutes | 3 hours |
|
|
This Crockpot Butternut Squash Soup Recipe is vegan, gluten free, healthy, full of vegetables, and topped with coconut cream, cilantro, and coconut bacon!
|
- 4 pounds butternut squash peeled and cubed
- 1 large Granny Smith Apple peeled and chopped
- 1 carrot peeled and chopped
- 1 jalapeño roughly chopped (seeded, for a more mild flavor)
- 1 small yellow onion chopped
- 4 cloves garlic minced
- 1 tablespoon cumin
- 2 teaspoons salt plus more to taste
- 1/4 teaspoon black pepper
- 1/4 cup freshly squeezed lime juice
- 4 cups vegetable stock
- 1 (14 oz) can light coconut milk
- chopped cilantro
- coconut bacon recipe below
- cayenne pepper if you like spice
- coconut cream*
- 1 cup large unsweetened flaked coconut (not regular shredded coconut!)
- 1 tablespoons soy sauce
- 1 tablespoons liquid smoke
- 1 tablespoons maple syrup
- Place all ingredients (butternut squash through vegetable stock) into crockpot, except coconut milk and optional toppings.
- Stir to combine and cook on low for 6-8 hours or on high for 3-4 hours.
- After cooking time is done, stir in coconut milk and blend with an immersion blender directly in your crock pot. Or carefully blend in your stand blender.
- Serve immediately and top with fresh cilantro, coconut bacon, coconut cream, and cayenne pepper!
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.
- Whisk together soy sauce, liquid smoke, and maple syrup.
- Toss flaked coconut and sauce together and place onto prepared baking sheet.
- Make sure the coconut is in a thin layer.
- Bake for 10 minutes, stirring halfway through.
- Remove from the oven and let rest for 5-10 minutes, so the "bacon" can dry out and crisp up a bit!
- Serve immediately.
*For the coconut cream: I placed a can of full-fat coconut milk in my fridge all day. The top layer becomes thick and creamy (there will be liquid on the bottom). Scoop out the thick cream and dollop it into your soup!
**If you're GLUTEN FREE, make sure you use a GF certified soy sauce (or other alternative)
Eeeeee it finally feels like fall here in Minnesota so I think I need to warm up with a big bowl of this delicious soup! Can’t wait to find out Trevor’s exciting projects!
Thanks Julie! It’s rainy here in Madison today…glad I have leftover soup! 🙂
Five days a week is still a lot! Good for you guys! This soup looks amazing too! I love all the great topping ideas!
Thanks Shelby!! The toppings are always my favorite part. 🙂
The crock pot is my life line during the week. I cant wait to make this creamy healthy butternut squash soup.
Mine too! I hope you love it, Nicole! 🙂
Lovely color. Delicious and healthy soup! Trying this soon.
Thanks Kushi! 🙂
I don’t eat bacon and am always bummed when recipes say bacon is a critical ingredient. Obviously, I was super stoked to come across this coconut bacon! And the soup is perfect for fall!
Thank you! I’m so glad you found this recipe…it’s a nice twist for those who don’t eat bacon, but want the smokey flavors and crunchy textures of bacon! 🙂
Butternut squash is my favorite kind of soup. And made in a slow cooker? Count me in! Pinned!
Thanks so much Elle! 🙂
OMG I would legit dive head first into this recipe – I need a diving board 😉
Ha!! Thank you! 🙂
I made this tonight and found it was too spicy for me and my husband. Not sure what I might have done since I followed the recipe. I didn’t use any toppings though.
Is this meant to be really spicy?
Hi Elizabeth! This soup should turn out pretty mild, but you may have just gotten stuck with a really spicy jalapeno! The spice level on each jalapeno can vary greatly. So maybe next time just leave it out…just in case! With the leftovers, you could stir in some sour cream or coconut cream. It should help tame the spice for you! 🙂
Getting ready to try this soup today, very excited 🙂
Does this soup freeze well?
Hi Wendy! Oh great! You’ll love it 🙂 Personally, I’ve never frozen this soup, but I don’t see why it wouldn’t freeze perfectly! I’d love to hear how it works out for you!
I’ve made this soup numerous times..I serve it with a salad and crusty bread. .It’s delicious.
Thank you so much Carol!!